Best ever Thai Larb

I never used to like the look or sound of Larb whenever I saw it on a Thai restaurant menu, but this recipe is and looks outstanding with all the fresh red and green and is so tasty and not hot!

You need quality pork mince but this is always cheap. Also an Asian food store to get a packet of fried shallots if possible.There are lots of ingredients in this dish...maybe why it is so tasty! - don't freak out as it is not difficult to cook this dish

Enjoy - I'm sure that whoever you serve this dish to will!


  • 1 tablespoon peanut oil
  • 1 teaspoon garlic paste or 3 cloves garlic, crushed
  • 1- 1.2 kg pork mince
  • 1 cup grated or finely chopped palm sugar
  • 6 tablespoons fish sauce
  • 10 kaffir lime leaves, sliced finely or 1/3 jar of Valcom (from the supermarket) lime leaves finely chopped
  • 1 1/2 cups of fried shallots (a whole packet will cost you less than $5)
  • 4 tablespoons lime juice (I use Sicilia brand from the supermarket)
  • 1 cup roasted peanuts
  • 2 small bunches of broccolini, halved lengthways
  • 2 packets snow peas
  • 2 medium or large red capsicums
  • 2 fresh long chillies, sliced thinly, seeds out (optional)
  • 1 good size bunch fresh coriander leaves, coarsely chopped


  1. Mix together the sugar, fish sauce, lime leaves, shallots and 2 tablespoons of the lime juice
  2. Heat oil in a wok and stir fry half the garlic and half the pork until pork is browned through. Remove from wok with slotted spoon and repeat with other half
  3. Meanwhile boil for 2 mins max, steam or microwave the broccolini and snow peas - they need to still be "crunchy"
  4. Add sugar/ sauce mix to wok and bring to the boil. Reduce heat and simmer, uncovered, for a couple of minutes. Return pork to the wok, thoroughly mix through and cook for another 2-3 minutes
  5. Stir remaining 2 tablespoons of lime juice, half the coriander into the Larb and gently mix through
  6. Add the broccolini, snow peas, capsicum and chillies - toss and cook for a further 3 or so minutes. Remove from heat and add balance of coriander and serve

Serve with a green salad including red capsicum, lots of cucumber, some fresh coriander and some shredded mint leaves – if you have some, use Vietnamese mint. Serve also with some rice

Serves 6

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